Persimmon Cake

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Persimmon Cake

Ingredients

• 1 cup chopped lightly toasted walnuts 
• Vegetable shortening, for greasing pan 
• Powdered sugar
• 3 cups (about 12 3/4 oz.) all-purpose flour, plus more for pan 
• 2 cups granulated sugar 
• 1 teaspoon ground cinnamon 
• 1/2 cup vegetable oil 1/2 cup (4 oz.) salted butter, melted 
• 3 large eggs, lightly beaten 
• 1 teaspoon baking soda 
• 1/2 teaspoon table salt 
• 1 1/2 cups persimmon pulp (from about 1 1/2 pt. fresh persimmons) 

Instructions

1. Preheat oven to 325°F. Stir together flour, sugar, cinnamon, baking soda, and salt in a large bowl. 
2. Stir in persimmon pulp, oil, melted butter, and eggs until well incorporated; stir in walnuts.
3. Pour batter into a greased and floured 10-inch Bundt pan. 
4. Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour, 5 minutes. Transfer to a wire rack; let cool 10 minutes. 
5. Remove from pan; return cake to wire rack, and let cool completely, about 2 hours. Dust with powdered sugar.
6. Enjoy!

Recipes adapted from : deliciouseveryday.com